3 to 3 1/2 lbs. ripe pears, halved lengthwise and cored

1 1/2 cups granulated sugar

1 whole vanilla bean (not split)

1 cinnamon stick (about 3 in. long)

1 bottle (750 ml.) Sauvignon Blanc

1 tablespoon olive oil

1/4 cup pumpkin seeds (pepitas)

1 1/2 teaspoons packed light brown sugar

Pinch cayenne

1 3/4 cups (from a 16-oz. pkg.) mascarpone

 

Put pears in a large saucepan or wide sauté pan with the granulated sugar, vanilla bean, cinnamon stick, wine, and 1/2 cup water. Simmer gently, covered, until pears are tender when pierced with a fork, 10 to 15 minutes. Spoon out pears and set aside, loosely covered with plastic. Boil poaching liquid over medium heat until thick and reduced to about 1 cup, about 30 minutes (take care not to reduce the syrup too much). Chill until cool, at least 1 hour. Meanwhile, heat oil in a large frying pan over high heat. Add pepitas, brown sugar, and cayenne. Cook, stirring often, until seeds are toasted and brown sugar has softened, about 3 minutes. Mix 1/4 cup of the syrup with mascarpone. Arrange pears on a serving platter. Dollop mascarpone mixture on or beside pears, drizzle syrup over pears and mascarpone, and sprinkle with pepitas mixture. Make ahead: Through step 3, 1 day ahead; chill pears airtight.